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Apple Butter Pie Recipe

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★★★★★

4.5 from 90 reviews

A luscious Apple Butter Pie featuring a flaky spelt crust and a rich, creamy apple butter filling spiced with cinnamon, nutmeg, cloves, and brown sugar. This comforting dessert is perfect for the fall season, offering a warm blend of autumn flavors baked to silky perfection and best served chilled.

Ingredients

Scale

Pie Crust

  • 1 (9-inch) spelt pie crust

Filling

  • 1–¾ cups (470 grams/17 ounces) prepared apple butter
  • 1 cup (226 grams) heavy cream
  • 3 large eggs
  • ½ cup packed (110 grams) brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon coarse kosher salt
  • Pinch ground cloves

Instructions

  1. Prepare the Pie Crust: Roll out the spelt pie dough into an 11-inch circle, then transfer it into a 9-inch pie plate. Press the dough firmly into the sides and bottom of the plate, crimp the edges neatly, and prick the bottom all over with a fork to prevent bubbling during baking. Chill the pie shell in the freezer for 15 minutes.
  2. Preheat Oven: Set the oven temperature to 375ºF (190ºC), placing the racks in the middle and lower positions to accommodate the pie baking process.
  3. Blind Bake the Pie Shell: Remove the chilled pie shell from the freezer. Line it with parchment paper, add pie weights (such as dry rice, beans, or lentils), pushing them evenly to the edges. Bake on the lower rack for 20 minutes.
  4. Finish Blind Baking: Carefully remove the pie weights and parchment paper, then return the pie shell to the oven and bake for an additional 5 minutes to set the crust. Remove and set aside. Lower the oven temperature to 325ºF (163ºC).
  5. Make the Filling: In a large bowl, whisk together the apple butter, heavy cream, eggs, brown sugar, ground cinnamon, freshly grated nutmeg, kosher salt, and ground cloves until smooth and fully combined.
  6. Fill and Bake the Pie: Pour the filling evenly into the blind-baked pie shell and smooth the surface with a spatula. Bake on the middle rack for 45-55 minutes or until the edges are puffed and the center is slightly wobbly but has reached an internal temperature above 180ºF (82ºC).
  7. Cool and Chill: Transfer the pie to a wire rack to cool to room temperature. After cooling, place the pie in the refrigerator for at least 6 hours to allow the filling to firm up before serving.

Notes

  • Use a prepared spelt pie crust or your favorite homemade recipe for the base.
  • Blind baking the crust ensures it stays crisp and doesn’t become soggy from the filling.
  • Pie weights such as dry rice, beans, or lentils work well to keep the crust flat while baking.
  • The pie is best served chilled after refrigeration to achieve the perfect texture.
  • To reheat, warm small slices gently in the microwave or oven but avoid overheating to maintain creaminess.

Keywords: apple butter pie, spelt pie crust, autumn dessert, creamy pie, apple dessert, baked pie, fall recipes, pie with spices

Find it online: https://tastygenius.com/apple-butter-pie-recipe/